1 buttered roll of dough (300-350g)
1 egg yolk + 1 teaspoon water for egg wash
Preparation:
1. Prepare the filling
Heat olive oil in a large skillet over medium heat. Sauté the onion or shallot until translucent.
Add the mushrooms and cook until all the water has evaporated. Season lightly with salt.
Stir in the ham and cook for a few minutes.
Add the butter, then sprinkle with flour. Stir until well coated.
Gradually pour in the hot milk, stirring constantly, until the sauce is smooth.
Remove from the heat and stir in the grated cheese, parsley, pepper, and a pinch of nutmeg (optional).
Let the filling cool before assembling.
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